cobb galleria centre & cobb energy performing arts centre · hoisin glazed flat iron with...
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Cobb Galleria Centre &Cobb Energy Performing Arts Centre
food.
CUL INARY D I REC TOR/EXECUT I VE CHEF N I CHOLAS WALKER Nicholas Walker has been the Culinary Director/Executive Chef at the Cobb Galleria Centre and Cobb Energy Performing Arts Centre since August 2016. Previously he was Executive Chef at Cobb Galleria Centre for 6 years. A Milledgeville native, Walker came to the Centre from the Intercontinental Hotel Buckhead, where he served as Sous Chef for Au Pied du Cochon and later Banquet Chef for the hotel. Walker is a graduate from the Art Institute of Atlanta’s Culinary Arts Management Program (magna cum laude / Bachelor of Science). Walker worked at various restaurants in the Athens and Atlanta areas, and he has worked in almost every kitchen setting including country clubs, resorts, hotels and off‐premise catering. Chef Walker also has worked with the Food Network and the continuing education department of AIA as an instructor. He has been an instructor with Kennesaw State University’s Institute for Culinary Sustainability and Hospitality Management. Walker and his wife, Kathleen, live in Tucker with their two young sons. In his spare time, he is an avid home brewer and enjoys entertaining family and friends.
OUR CUL INARY PH I LOSOPHY
Chef Walker brings a fresh, innovative approach to corporate and social events at Cobb Galleria Centre and Cobb Energy Performing Arts Centre. His cuisine is inspired by his Georgia roots, with many of his dishes sourced from local and regional farms and small businesses. Everything served from our kitchens is made fresh and from scratch, including all stocks, sauces, salad dressings, pastries and desserts. Our on‐site garden, with its yield of peppers, herbs and other seasonal items, provides an inspiration for unique creations by the culinary team. For an authentic taste of Georgia prepared in classical French cooking style, look no further than the culinary
maestros at Cobb Galleria Centre and Cobb Energy Centre. BOOK YOUR NEXT EVENT For more information on planning your next occasion with us, please contact a sales or catering manager at 770.989.5022, [email protected] or visit our websites at cobbgalleria.com and cobbenergycentre.com.
Meet the Chef
SOUTHERN F LA I R * Local Lettuce, Shaved Radish, and Cherry Tomatoes, Goat Cheese, Sweet Onion Dressing Sweet Potato Salad, Local Honey, Spiced Pecans Brined Pork Loin, Sorghum Glaze, Bourbon and Apples Buttermilk Fried Chicken Creamy Three Cheese Macaroni with Buttered Cornbread Topping Southern Style Green Beans with Black‐Eyed Peas, Smoked Bacon Cornbread and Biscuits Seasonal Fruit Cobbler Banana Walnut Cake with Vanilla Cream Cheese Icing Chocolate Peanut Butter Pie
SOUTH OF THE BORDER Black Bean Soup SALADS Crisp Romaine, Roasted Peppers, Crispy Tortilla with Avocado Vinaigrette Quinoa, Black Bean, Roasted Corn Salad & Cilantro Lime Vinaigrette BUILD YOUR TACOS (choice of 2)(All 3 for additional $3) Grilled Chicken, Steak, and/or Portabella CONDIMENTS Salsa Rojo, Sour Cream, Shredded Lettuce, Queso Fresco, Limes and Jalapeños SIDES Frijoles Charros (White Beans with Chorizo) and Tomato Cumin Rice DESSERTS Spiced Chocolate Torte and Sweet Lime Tartlet
TUSCAN Vegetable Minestrone Soup Shaved Fennel, Arugula, and Spinach Salad, Blood Orange Dressing Seared Chicken Piccata, White Wine, Capers, Herbs and Shallots Orecchiette Pasta Florentine, Roasted Garlic Tomato Sauce Braised Short Rib Ragout with Polenta and Gorgonzola Roasted Broccolini and Tomato Basil Relish Cannoli Tiramisu Parfait
MED I T ERRANEAN Lentil Soup with Garden Vegetables Artisan Baby Greens with Cucumber, Red Onions, Feta, Greek Peppers and Tomato Greek Yogurt Dressing Orzo with Cumin, Lemon, Fresh Herbs, and Olive Oil Grilled Greek Chicken with Oregano and Saffron Tomato Stew Seared Salmon with Preserved Lemon and Herbs Roasted Zucchini with Eggplant, Artichokes and Olives Pita and Flat Breads Lemon Pistachio Cake Greek Yogurt Parfait with Honey and Walnuts EAS T MEETS WEST Chicken Soup with Lemongrass, Ginger and Wontons Bok Choy, Carrot and Collard Green Slaw, Sesame Dressing Sambal Lime Chicken with Peppers Hoisin Glazed Flat Iron with Mushrooms Vegetable Stir Fried Rice Miso Glazed Carrots Kung Pao Brussel Sprouts with Chiles Green Tea and Lemongrass Pound Cake Coconut Rice Pudding AMER I CAN SP L ENDOR Sweet Potato and Corn Chowder Baby Iceberg Wedge, Marinated Tomatoes, Blue Cheese Cucumber Salad, Red Onion, Roma Tomatoes, Mint, Red Wine Vinaigrette Citrus Marinated Chicken, Chermoula Sauce, Grilled Vegetables Grilled Swordfish, Green Tomato, Orange, Avocado Cream Slow Roasted Prime Rib, Red Wine Sauce with Braised Cipollini Onions Fingerling Potatoes, Coriander, Green Chili and Fire Roasted Red Pepper Swiss Chard with Chorizo, Dried Cranberries and Toasted Pine Nuts Roasted Apple Bread Budding with Bourbon Anglaise Crème Puffs with Hazelnut Mousse, Chocolate Glaze
BUFFETS
* locally sourced
FOOD POL I C I E S All menus will be charged service charge and sales tax. Plated and buffet meals come with assorted rolls and butter. Coffee and tea service is provided table side by the service team. Chef‐attended and carving stations will require one attendant per 100 guests. Buffets and plated events are based on 1.5 hours of continuous service, based on guarantee, unless otherwise stated. Tray passing requires one attendant per 100 guests. Our goal is to provide the best possible service to you and your guests. If you prefer quicker service due to time constraints please let us know in advance so we can plan the best service possible for you. MINIMUMS
• There is a 20‐person minimum for all buffets, breaks, stations and displays. • There is a 12‐person minimum for all plated meals. • There is a minimum of six sandwiches per type per boxed lunch order.
Any quantity below six will be served as a wrap. • All hors d’oeuvres must be ordered by the dozen, with a minimum of two
dozen. • If you are ordering for a small group, please review the A la Carte menu for
options.
ALCOHOL POL I C I E S AND LAWS Host and package bars will be charged sales and alcohol taxes where applicable. Service charge will be applied after the tax. Our standard bar service is 1 bartender per 100 guests. Additional bars can be added above the bar service standard, but minimums will apply. Please ask your catering manager for details. Due to state and county laws, alcohol cannot be brought into the facility without having been purchased through a licensed distributor and delivered to the facility with proper invoicing. Donated alcohols will not be accepted without proper licensing and permits; see your catering manager for details. Cobb Galleria Centre and Cobb Energy Centre will comply with all federal and state laws regarding the sales and service of alcohol. We reserve the right to refuse alcoholic service to intoxicated or underage persons. No alcoholic beverages may be removed from the premises.
FOOD & BEVERAGE GUIDE